Beetroot and ginger chutney

Spoon Nigella's beetroot chutney into pretty jars and give it as Christmas presents or keep it for yourself and eat with cheese or cold meats.

You will need 6 x 250ml/9oz sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars

Ingredients

• 500g/1lb 2oz fresh beetroot, peeled, finely chopped
• 1kg/2lb 2oz cooking apples, peeled, quartered, cored, roughly chopped
• 275g/10oz red onion, finely chopped
• 2.5cm/1in piece fresh ginger, peeled, grated
• 75g/2½oz crystallised stem ginger, finely chopped
• 350g/12oz soft light brown sugar
• 2 tsp Maldon salt, or 1 tsp table salt
• 1 tsp ground allspice
• 750ml/1 pint 7fl oz red wine vinegar

Preparation method

1. Place the beetroot, apple and red onion into a large pan.
2. Add the fresh ginger, crystallised ginger, brown sugar, salt and ground allspice.
3. Add the vinegar and stir to mix well.
4. Bring to the boil, then turn down the heat and simmer for approximately one hour, stirring every now and again, until the beetroot pieces are tender.
5. Spoon into sterilised jars and seal. Keep refrigerated and use within four weeks.